Chinese Braised Lamb Shanks

For this recipe, two lamb shanks are seared and then braised for about two hours before being simmered in a fragrant mixture of soy, ginger and a few other things. Sauté some bok choy, stir it into the simmer and serve it all over rice. It is a savory Sunday night supper.

Ingredients

• Juice from Slow-Braised Lamb Shanks, plus water or stock to make 1 cup
• Meat from Slow-Braised Lamb Shanks
• 2 tablespoons soy sauce
• 2 tablespoons minced garlic
• 2 tablespoons minced ginger
• 1 tablespoon mirin or honey
• 2 teaspoons five-spice powder
• 3 bay leaves
• Salt and freshly ground black pepper
• 2 cups bok choy, chopped into bite-size pieces
• 2 tablespoons peanut or other oil
• 2 cups cooked rice
• Chopped scallions for garnish

6 servings

Preparation

1. Combine all ingredients except the bok choy, oil, rice and scallions in large pot that can later be covered; bring to a boil and simmer, covered, until the flavors have melded, about 15 minutes.
2. Sauté the bok choy in the oil until tender; stir it into the stew at the last minute and serve over rice, garnished with the scallions.

30 minutes